- Heat the oil in a wok or large frying pan. Add the squash, garlic and the onions and fry for 2 – 3 minutes.
- Stir in the rice and allow it to absorb any juices from the pan.
- Add the water and the stock, season with salt and pepper and bring to the boil. Turn down to simmer gently for 10 – 15 minutes, stir from time to time. Place a lid or some foil over the pan.
- Once the rice and the squash are tender add the tomatoes and the spinach. You will not need to cook either very much, just allow them to heat through.
- Serve with the grated parmesan.